Vanilla Cake With Coffee Cream Icing | Vanilla Coffee Cake | Cooker Cake | No Oven

Ingredients

• 3 tbsp salted butter

• 4 tbsp oil

• 3/4 cup condensed milk

• 1/3 cup powdered sugar

• 3 tbsp curd or plain yogurt

• 1 tsp vanilla essence

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 cup suji or semolina

• 1 1/4 cup maid or all purpose flour

• 1/2 cup milk

• Oil, for greasing

For soaking the cake:

• 1/2 cup milk

• 1 tbsp sugar

For icing:

• 4-5 tbsp whipping cream

• 2 tsp coffee powder

• 1/2 cup dark chocolate

Instructions

1. In a large bowl, add 3 tbsp each of butter, oil and curd and mix it well. Then add condensed milk to it.

2. In a small bowl, take 1 tbsp oil and add baking powder and baking soda to it, mix it well.

3. Add the baking powder and soda mix to the main bowl and add vanilla essence and milk to it.

4. Now add in the dry ingredients, powdered sugar, maida, suji and whisk it gently to form a smooth batter.

5. Grease a cake tin and pour in the batter to 1/2 its capacity.

6. In a pressure cooker add 1 cup salt and evenly distribute it.

7. Now place the cake tin in or use a stand to place it over.

8. Close the lid without the whistle.

9. Pressure Cook it for 35-40 minutes.

10. For the icing, take 4-5 tbsp of whipping cream and add 2 tsp coffee powder to it. Mix it well.

11. Once the cake has baked, let it cool and then cut it into 2 halves.

12. Apply the coffee cream frosting on the bottom layer and then the top layer.

13. To the remaining cream, add 1/2 cup dark chocolate chunks melted in a microwave or using double boiler method.

14. Pour the dark chocolate cream into a frosting pipe and use it to decorate your cake!

15. The ever-delicious vanilla coffee cake is ready!

Nutrition Facts

Per Serving: 176 calories; 7.0 g fat; 26.0 g carbohydrates; 2.2 g protein; 0.5 g fibre.